Mini Breakfast Omelets
Warm, cheesy, and perfectly portioned — these mini omelets feature a crispy tater tot base topped with fluffy eggs and your favorite fillings. Ideal for meal prep, busy mornings, or a fun weekend brunch!
Ingredients
- For the Tater Tot Crust:
- 24 frozen tater tots 2 per muffin cup
- Salt and pepper to taste
- For the Egg Filling:
- 8 large eggs
- ¼ cup milk or heavy cream for a richer texture
- ½ cup shredded cheddar cheese or your favorite cheese
- ½ cup diced bell peppers
- ¼ cup diced onions
- ½ cup cooked and crumbled bacon or sausage
- Salt and pepper to taste
- Optional: chopped spinach mushrooms, or jalapeños
- Substitutions:
- Dairy-Free: Use almond or oat milk and dairy-free cheese.
- Vegetarian: Skip the bacon/sausage and add more veggies.
- Low-Carb: Use a cauliflower crust or skip the crust.
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
- Place two tater tots in each cup and bake for 10 minutes.
- Press softened tots into a crust with the back of a spoon, then bake again for 5 minutes until slightly crisp.
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Stir in cheese, bell peppers, onions, and bacon or sausage.
- Pour the egg mixture evenly over the tater tot crusts, filling each cup about ¾ full.
- Reduce oven to 375°F (190°C) and bake for 15–18 minutes, until eggs are set and golden.
- Let cool for 5 minutes, then remove and serve warm.
Notes
Pair with fresh fruit or a smoothie for a light breakfast.
Add toast or avocado slices for a heartier meal.
Top with salsa, sour cream, or hot sauce for extra flavor.